Grilled Skirt Steak with Smoky Herb Sauce

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  • Level: Easy
  • Total: 45 min (includes resting time)
  • Active: 35 min
  • Yield: 4 servings
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One 1-pound skirt steak or flank steak

1 teaspoon kosher salt 

1 tablespoon olive oil 

1/2 lemon 

Herb Sauce:

1 shallot, minced

1/3 cup packed fresh basil leaves, chopped 

1/3 cup packed fresh mint leaves, chopped 

1/3 cup packed fresh Italian parsley leaves, chopped

1/2 cup extra-virgin olive oil 

3/4 teaspoon kosher salt 

1 teaspoon grated lemon zest 

1 tablespoon lemon juice 

1/4 cup sliced almonds, toasted and chopped 

3/4 teaspoon smoked paprika 


  1. For the steak: Preheat a grill or grill pan to medium high.
  2. Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
  3. For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
  4. Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.